Cooking Brussels sprouts in this way gives them so much more flavour (Image: Nicola Roy)
The countdown to is nearly over, and soon enough we’ll all be sat around the table ready to tuck into that long-awaited festive feast.
Turkey, roast potatoes, stuffing and cranberry sauce are all key parts of a traditional Christmas , and of course, some delicious veg can really elevate your plate.
But there’s one particular type that divides opinions year after year.
Brussels sprouts are a bit like Marmite – you either love them or hate them, and for years, I was firmly part of the latter group.
But not anymore, as I have discovered the perfect way to them, ensuring that everyone around the table will be helping themselves to seconds.
The concept is very similar to smashed potatoes – but using Brussels sprouts instead, using plenty of parmesan cheese, butter and seasonings to make them crispy and flavoursome, the reports.
They’re the perfect Christmas Day dish, and after trying them out, I’ll definitely be making them for my family on the big day.
The was shared by Emily’s Cooking in a video which has racked up more than four million views to date. Although it does require a little more effort than boiling the sprouts, it’s well worth it, and you only need a handful of ingredients. Here’s how you can make them.
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Smashed parmesan Brussels sprouts
Ingredients
- One pack of Brussels sprouts, with the root cut off and any loose leaves removed
- Butter
- Grated parmesan cheese
- Seasonings of your choice – I used chilli flakes, garlic, oregano, paprika, salt and pepper
Method
I had actually never cooked sprouts before, so had no idea that you need to prep them beforehand until I started boiling them and was soon faced with a pan full of leaves. So out they came, and once the roots and loose leaves had been removed, they went back on to boil in some salted water.
You don’t want to boil them for too long or they’ll end up too soggy, so around 10 minutes should be enough. Meanwhile, preheat your oven to 185C.
You only need a few ingredients to make this delicious side dish (Image: Nicola Roy)
Drain the sprouts, then pat dry with a kitchen towel to remove any excess moisture before leaving them to cool for another 10 minutes or so.
Then, grab a baking sheet or two, and line them with greaseproof paper.
Count your sprouts and for however many you’ve got, add a small dot of butter to your baking trays. You’ll want these quite evenly spaced, so that the sprouts don’t stick together when they’re smashed down.
Sprinkle a little of your seasoning mix onto each piece of butter before adding a small pinch of the grated parmesan too.
Smashing the sprouts and adding cheese makes them so crispy and delicious (Image: Nicola Roy)
Now comes the fun and most satisfying part. Place a sprout on top of the cheese and use the bottom of a jar or glass to smash them right down – the thinner they are, the more crispy they will be, so it’s really up to you.
Top again with the seasonings and then the cheese, before baking them in the oven for around 20-30 minutes until the cheese has turned lovely and crispy.
These were so unlike any sprouts I’d ever tried before, and despite being a firm hater, I was so taken aback at how good they tasted. Smashing them down gives them such a nice crunch, and the seasonings work well with the parmesan to add a gorgeous deep flavour that made me keep coming back for more.
If you’re in charge of sprouts this Christmas then I’d highly recommend making these – the whole table is sure to love them, even the long-time haters.